I will give this a 5-even though I have a lot of quibbles about it, b/c ultimately, it tasted good and was nutritious and is a dish I’ll probably make again, but with modifications. No way! With all that washing, chopping, measuring, cooking ahead of time (quinoa), browning, etc., it took me a good hr at least of prep time. The other part that took longer was roasting the butternut squash, and mine was only medium sized, but it probably took an hour and a half to get it tender enough. Things I would change in future: I wouldn’t start roasting the squash cut side down. Drizzle with olive oil and season with salt and pepper. Remove the seeds (save them for roasting ) and place the squash on a baking sheet. You have to turn in right side up in 15 min. You can half the squash, quarter it or slice into 6ths or 8ths depending on the size and how you want to serve this recipe. I had used just brown sugar & pats of butter instead of the more exotic oils and coconut sugar (I’m not strictly vegan), so I tried to scoop that back into the squash when I turned them around. It was a really good suggestion to bake them on parchment paper. Also, the sprinkling of cinnamon was a nice addition. I would make the quinoa the day before, b/c I couldn’t get mine cooled down in the time frame. Also, I’d skip the browning of the quinoa as well as of the shallots. These steps took a lot of extra time and weren’t worth it in terms of enhancing flavor. Or, maybe brown the quinoa kernels a bit before boiling them for a little roast flavor? I think I’d just saute the sliced shallots with the mushrooms and kale, and add the cooked quinoa without the browning. I didn’t have coconut aminos so I just used salt & pepper. When I tried reducing the balsamic vinegar, it didn’t get syrupy so I finally stopped when it had boiled long enough. If you can't track down garam masala, you can easily mix it yourself.I used regular white mushrooms and brown (what I had on hand), and more than the recipe called for also with the kale. The exact spices vary regionally the pre-prepared version I use includes cardamom, cinnamon, cloves, cumin, black pepper, and coriander. Garam masala is a blend of warming spices commonly used in Indian, Pakistani, and other South Asian cuisines. As far as seasoning, I opted for an Indian-inspired flavor profile with coconut oil, garam masala, and unsweetened shredded coconut. The texture came out much better, with a flaky tenderness similar to a baked potato. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Generously coat two baking sheets with nonstick spray. Instead of roasting the squash in halves, I cut it into slices and roasted them in a single layer on foil-lined baking sheets. Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. This was perfectly serviceable, but not terribly exciting, and my baked buttercup squash often had an unpleasant soggy texture. Usually I just halve buttercup squash and bake with a bit of salt and pepper. Buttercup squash are squat and green-skinned, with a bright orange flesh that tastes a bit earthier than butternut. But one recipe that was missing from my arsenal was a preparation for buttercup squash. Over the years I've accumulated a wealth of winter squash recipes: a Thai-inspired butternut squash soup made in the slow cooker a salad topped with roasted butternut squash and a spicy lime dressing and several variations on stuffed acorn squash, my favorite featuring farro, mushrooms, and sage. Winter squash are also one of the few locally grown produce items I can source this time of year, thanks to the fact that they ripen late in the season and store excellently. When you think about it, winter squash are the pretty much the quintessential fall produce, since you need to turn on your stove or oven to deal with their hardened flesh-a welcome excuse to heat up the kitchen as the temperature dips below freezing. It's official: we are deep in the throes of winter squash season.
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